This vegan bolognese is even better than the real deal

Ingredients (26)

• 2 cups (200g) TVP (textured vegetable protein – from health food shops)
• 2 cups (500ml) vegan beef stock
• 1/2 cup (125ml) extra virgin olive oil
• 1 onion, finely chopped
• 2 celery stalks, trimmed, finely chopped
• 1/2 fennel bulb, chopped
• 1 carrot, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbs dried chilli flakes (optional)
• 2 tbs tomato paste
• 1 cup (250ml) red wine
• 1 cup (250ml) soy milk
• 1/2 cup chopped dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water
• 1 tbs dried oregano
• 400g can chopped tomatoes
• 3 cups (750ml) tomato passata
• 2 bay leaves
• 1 vegan beef stock cube (we used Massel brand), crumbled
• 1 tbs sweet paprika
• 2 tsp soy sauce
• 2 tsp balsamic vinegar
• 1 tsp caster sugar
• 2 tbs chopped capers
• 600g short pasta (we used paccheri)

To serve

• Basil leaves
• Vegan parmesan (from health food shops)

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

• 1.

  Place TVP and beef stock in a bowl and set aside. Heat oil in a large, heavy-based frypan over medium heat and add onion, celery, fennel, carrot, garlic and a large pinch of salt flakes. Cook, stirring, for 6-8 minutes or until softened. Add chilli, if using, and tomato paste, and cook, stirring, for 2 minutes to cook paste. Add wine and cook for 2-3 minutes or until reduced by half. Add milk, porcini and soaking liquid, soaked TVP, oregano, tomatoes, passata, bay leaves, stock cube and paprika. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 1 hour 30 minutes or until thick and reduced. Add soy, vinegar, sugar and capers. Simmer for 10 minutes. Season to taste.

• 2.

  Cook pasta according to packet instructions, then drain and stir through bolognese sauce. Divide among serving bowls and top with basil and vegan parmesan. Serve immediately.

Reviews
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